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Active Time:25 minsTotal Time:25 minsServings:12Yield:12 servingsJump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:12Yield:12 servings
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat elbow macaroni (about 2 cups)1cupchopped red bell pepper½cupthinly sliced celery2scallions, chopped2tablespoonschopped fresh parsley or cilantro1ripe medium avocado¼cupmayonnaise2tablespoonsrice vinegar¾teaspoonsalt½teaspoondried minced garlic¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
8ounceswhole-wheat elbow macaroni (about 2 cups)
1cupchopped red bell pepper
½cupthinly sliced celery
2scallions, chopped
2tablespoonschopped fresh parsley or cilantro
1ripe medium avocado
¼cupmayonnaise
2tablespoonsrice vinegar
¾teaspoonsalt
½teaspoondried minced garlic
¼teaspoonground pepper
DirectionsCook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro).Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Process until smooth. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated.To make aheadRefrigerate for up to 1 day.Originally appeared: EatingWell.com, May 2018
Directions
Cook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro).Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Process until smooth. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated.To make aheadRefrigerate for up to 1 day.
Cook macaroni in a large pot of boiling water according to package directions. Drain, rinse with cold water; drain again. Transfer to a large bowl. Add bell pepper, celery, scallions and parsley (or cilantro).
Halve avocado, remove pit and scoop flesh into a mini food processor. Add mayonnaise, vinegar, salt, dried garlic and pepper. Process until smooth. Add the avocado dressing to the large bowl with the macaroni salad and stir until well coated.
To make ahead
Refrigerate for up to 1 day.
Originally appeared: EatingWell.com, May 2018
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Nutrition Facts(per serving)130Calories6gFat17gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
